Application Note - Moisture Analyzer ZB e 1210

KERN & Sohn GmbH
Ziegelei 1 Phone: +49-[0]7433- 9933-0

D-72336 Balingen Fax: +49-[0]7433-9933-149
E-Mail: info@kern-sohn.com Internet: www.kern-sohn.com
Application notes
Moisture analyzer
Version 1.0
01/2012
GB
Application Notes-ZB-e-1210
Contents
1 G eneral ........................................................................................................... 3
1.1 Drying methods ........................................................................................................................ 4
1.1.1 Drying cabinet method ................................................................................................................ 5
1.1.2 Karl-Fischer method ................................................................................................................... 6
1.1.3 Thermo-gravimetric measurement by means of halogen moisture analyzer ............................. 7
1.1.3.1 Wave spectrum ...................................................................................................................... 7
2 Operation of the halogen mois ture analyzer ............................................... 8
2.1 Sample size ............................................................................................................................... 8
2.2 Preparing a sample................................................................................................................... 8
2.3 Definition of measuring parameters ....................................................................................... 9
2.3.1 Drying modes............................................................................................................................ 10
2.3.2 Shutoff criterion ........................................................................................................................ 11
2.3.3 Result display ........................................................................................................................... 12
2.4 Data transfer to a printer or PC ............................................................................................. 13
3 E xample meas urements by means of the halogen mois ture analyzer ... 14
3.1 Foodstuffs ............................................................................................................................... 14
3.1.1 Table salt (NaCl) ....................................................................................................................... 14
3.1.2 Milk ........................................................................................................................................... 15
3.1.3 Crystal sugar............................................................................................................................. 16
3.1.4 Mayonnaise .............................................................................................................................. 17
3.1.5 Instant coffee ............................................................................................................................ 18
3.1.6 Coffee beans ............................................................................................................................ 19
3.1.7 Green tea .................................................................................................................................. 20
3.1.8 Barley flakes ............................................................................................................................. 21
3.1.9 Rice........................................................................................................................................... 22
3.1.10 Tomato ketchup ................................................................................................................... 23
3.1.11 Lemon ice-cream ................................................................................................................. 24
3.1.12 Dried mango ......................................................................................................................... 25
3.1.13 Corn starch ........................................................................................................................... 26
3.1.14 Palm oil................................................................................................................................. 27
3.2 Industrial products, plastic materials, sludge, etc. ............................................................. 28
3.2.1 Sodium tartrate dihydrate................................................................................................. 28
3.2.2 Plastic granulate ....................................................................................................................... 29
3.2.3 Washing powder ....................................................................................................................... 30
3.2.4 Water-based paint .................................................................................................................... 31
3.2.5 Sludge cake .............................................................................................................................. 32
3.2.6 Potting soil ................................................................................................................................ 33
3.2.7 Sawdust .................................................................................................................................... 34
3.2.8 Toner ........................................................................................................................................ 35
3.2.9 Lip stick ..................................................................................................................................... 36
3.2.10 Hand soap ............................................................................................................................ 37
4 E nc los ure ..................................................................................................... 38
4.1 Table of applications .............................................................................................................. 38
2 Application Notes-ZB-e-1210
1 General
The moisture of a sample is not only the water content in the material. “Material
moisture” is understood to be all volatile substances which escape during heating
and result in a weight loss of a sample. These include:
• Water
• Fats
• Oils
• Alcohols
• Organic solvents
• Flavorings
• Volatile constituents
• Where necessary, Decomposing substance (if heated too strongly)
A variety of methods exist to determine the moisture content of a sample. The

methods can be divided in two categories:
The absolute method is used to directly determine the moisture content of a sample
(e.g. weight loss by drying). These methods include drying in the drying cabinet,
infrared drying and micro-wave drying. All three methods work thermo-
gravimetrically.
Indirect determination is carried out by means of the derived methods. A physical
property is measured which is in connection with the moisture (e.g. absorption of
electromagnetic radiation). These methods include the Karl-Fischer titration, the
infrared spectroscopy, the micro-wave spectroscopy, etc.
Application Notes-ZB-e-1210 3
1.1 Drying methods
Halogen moisture analyzer
Drying cabinet method
Micro-wave dryer
Karl-Fischer method
Why do different methods determine different material moistures?
• The drying cabinet evaporates – beside water – also slightly volatile

constituents. Often the sample is not dried completely due to the weak heating
by means of convection heat. The measuring value is above the water content
but below the total moisture content.
• The infrared or halogen dryer evaporates – beside water – also highly or hardly
volatile constituents. The total moisture of the sample is determined by
intensive heating using the absorption drying method. In most cases, the
measuring value is above the reference method of the drying cabinet.
(Problems: e.g. pore sealing, surface burns)
• A micro-wave dryer evaporates - beside water – only low amounts of highly

volatile constituents. Due to absorption drying – orientated to dipoles – the
measuring value is very close at the water content and thus below the value of
the drying cabinet.
• The Karl-Fischer titration method determines the number of water molecules by

a chemical reaction. The measuring value corresponds to the water content
with highest accuracy.
Two reference methods are recognized internationally:

• The drying cabinet method to determine the material moisture
• The Karl-Fischer titration to determine the water content
• All other methods have to be adapted to one of the two methods, if necessary!
1.1.1 Drying cabinet method
For the traditional drying cabinet method, a hot air flow heats the sample from
outside to inside against the flow of the rising moisture and the evaporation coldness
at the surface. Often long drying periods are required.
A drying cabinet is an apparatus to de-moisture an item mostly by de-moistening the
air and using hygroscopic materials (sorbents). Drying cabinets are offered for
temperature ranges from room temperature up to approx. 250 °C.
Procedure (approx.):
 Weigh sample tray
 Weigh in sample
 Dry sample for 1 hour
 Cool down sample in desiccator (see below) for 20 min
 Weigh back sample
 Calculate result manually
 Re-dry sample for 30 min

 Cool down sample in desiccator for 20 min
 Weigh back sample
 Calculate the result again
 Repeat the steps until the sample has a constant weight
What is a desiccator?
A desiccator (from Latin exsiccare – drying out) is a chemical laboratory apparatus
which is mostly used to dry solid chemical substances in preparative chemistry.
A desiccator is in most cases a thick-wall vessel of glass (more seldom of plastic
material) which is sealed hermetically by a plane ground lid. To ensure this sealing,
typically grinding grease is applied to the ground surface. The bottom part of the
desiccator is filled with a desiccant and the substance to be dried is placed onto an
insert of plastic or ceramic material on top of the desiccant.
The desiccant absorbs the evaporated solvent emitted by the substance to be dried
from the air inside the desiccator. Thus the substance may lose further adsorbed
solvent; this process is maintained until a
certain residual contents of solvent is obtained which – due to the intensity of the
drying medium and the adsorptive properties of the substance – cannot be reduced
further or the desiccant (its capacity) is exhausted. If water shall be extracted, the
overriding property of the desiccant is called hygroscopy. Calcium chloride, phosphor
pentoxide, sulphuric acid or silica gel are used commonly, a moisture indicator (blue
gel) may be added to the latter. In addition to water also residues of other solvents
can be absorbed depending on the desiccant selected.
1.1.2 Karl-Fischer method
This method is used to determine the amount of water content. Here, the specific
reaction of water to a Karl Fischer reagent is used which contains iodine, sulphur
dioxide and pyridine in the presence of methanol. This method can be applied either
as coulometric titration or volumetric titration. For the coulometric titration, the
sample is added to the Karl Fischer reagent and subjected to electrolytic oxidation in
order to produce iodine. As the iodine is generated according to Faraday’s law
related to the amount of electricity, the amount of water can be determined
immediately according to the amount of electricity which is required for electrolytic
oxidation. For the volumetric titration, the sample is added to an appropriate
dehydrated solvent in a titration flask which had been dehydrated by means of a
titrant. Titration is then carried out by means of a titrant with previously standardized
titer (mg H2O/ml). The moisture content of the sample is determined from the
titration volume (ml). Automatic volumetric titrators on the basis of these methods are
commercially available.
1.1.3 Thermo-gravimetric measurement by means of halogen moisture
analyzer
The KERN halogen moisture analyzer supplies quick and reliable measuring results.
The instruments measure according to the principle of thermo-gravimetry.
The sample is weighed and heated by a halogen lamp (infrared radiation). The
weight loss is recorded continuously and drying is finished according to a defined
criterion. The moisture content is calculated automatically from the weight difference.
Drying by means of halogen spotlights is a further development of the infrared drying
method.
During the drying process in a halogen moisture analyzer, the sample absorbs the
infrared radiation of a halogen lamp. Radiation penetrates most part of the sample
and is converted there in heat energy. In this way, the sample is heated very quickly.
A low part of the radiation is reflected by the sample or passes the latter. The
amount of reflected radiation depends to a large part on the fact whether it is a light
or a dark sample.
You know this effect from everyday life:
If you wear dark clothes and stay in the sun you feel much warmer than when
wearing a white shirt.
In any case, a slightly lower drying temperature should be selected for a darker
substance than for a lighter sample.
The depth of penetration of the IR radiation depends on the permeability of the
sample. At a lower permeability, the IR radiation penetrates only the top layers. Thus
the heat conductivity of the substance is decisive for the further transport of heat into
the deeper layers. The higher the heat conductivity the more quickly and
homogenously the sample is heated.
This is the reason why the substance must be distributed evenly and in a thin layer at
the sample tray, refer to chapter 2.1.1.
1.1.3.1 Wave spectrum
Infrared radiation is part of the electro-magnetic wave spectrum.

This invisible heat radiation occurs at the long-wave end of the optical spectrum,
i.e. following the red light, infrared radiation is subject to the laws of optics and can
be bundled, for instance by means of a concave mirror.
2 Operation of the halogen moisture analyzer
The quality of the measuring results depends highly on the optimum preparation of
the sample and the correct selection of the major measuring parameters such as
 Sample size
 Drying temperature
 Shutoff criterion
 Drying period
The optimum drying temperature and drying period depend on the type and size of
the sample and the required accuracy of the measuring result. They can be
determined only by experiments.
2.1 Sample size

General rules: The more inhomogeneous the sample the larger the sample amount
which is required to obtain a reproducible result
A practical sample amount is typically approx. 5 to 15 g
(2 to 5 mm height). Otherwise, incomplete drying, longer measuring time,
incrustation, burns and non-reproducible measuring results may occur.
2.2 Preparing a sample

Prepare one sample at a time for measuring. This prevents the sample from
exchanging moisture with its surroundings. If several samples have to be taken at the
same time, they should be packed in airtight boxes so that they do not undergo
changes during storage.
To receive reproducible results, spread the sample thinly and evenly on a sample
dish.
Patchy spreads will produce inhomogeneous heat distribution in the sample to be
dried resulting in incomplete drying and increased measuring time. Sample clusters
generate increased heating of the upper layers resulting in combustion or
incrustation. The high layer thickness or possibly arising incrustation makes it
impossible for the moisture to escape from the sample. Due to this residual moisture,
measured results calculated in this way will not be comprehensible or reproducible.
The optionally available fiber glass filters should be used for liquid, pasty, fat-
containing, melting and highly reflecting samples. This is also applicable to samples
at which a skin develops at the surface at heat exposure. The fiber glass filter
ensures even and quick heat distribution and prevents the development of an
impermeable skin at the sample surface.
Preparing a sample from solids:
• Spread powdery or grainy samples evenly on the sample dish.

• Grind coarse samples using a mortar or a shredder. When grinding the sample avoid
any heat supply as this may cause loss of humidity.
Preparation of samples with high moisture content:

To measure ketchup, mayonnaise or tooth paste press the required sample amount into
the sample tray and spread it by means of a spatula. Work quickly because evaporation
may start already when spreading the sample if it has a high content of highly volatile
constituents.
Preparing a sample from liquids:
Pour the liquid into the tray in order to distribute it across the whole area. However, it is not
so easy to distribute a highly viscous sample. In this case distribute the sample evenly in
the tray by means of a spatula.
For liquids, pastes or melting samples we recommend to use a glass fiber filter. The glass
fiber filter has the following advantages:
• Even distribution thanks to capillary attraction
• no formation of droplets
• fast evaporation due to a greater surface
2.3 Definition of measuring parameters

The following measuring parameters are available to adapt the moisture analyzer to
the sample to be measured:
 Drying mode
 Shutoff criterion
 Result display
2.3.1 Drying modes
The drying modes which can be selected differ from apparatus to apparatus. For
detailed information please refer to the operating manual supplied with each
apparatus.
From the modes described in the following, normally you can select the settings for
temperature control according to the properties of the sample.
Setting examples:
Standard drying
Standard drying is suitable for most types of sample.
1. Automatic end mode: AUTO
The sample is heated to the set temperature at normal output and is then
kept at this temperature. The sample mass is reduced in the course of time.
Measurement is finished automatically if the set weight loss (M) is reached.
When setting the automatic switch-off conditions to a low value, you will
obtain a measured moisture content value which comes closer to the actual
value, but the measuring time is increased. When setting a high value,
measurement can be finished quickly, but in some cases the measurements
may be aborted before the water is evaporated sufficiently. The automatic
switch-off condition must be set so that it corresponds to the properties of
the sample.
2. Time-controlled end: TIME
The sample is heated to the set temperature at normal output and is then
kept at this temperature. Measurement is finished when the set time
elapsed.
This method is suitable for samples where a low measuring loss may last for
an indefinite period of time.
Quick drying
Quick drying can be applied for sample with moisture contents from approx.
5 % to 15 % (e.g. liquids) and heat-resistant samples with high
decomposition temperatures.
Sodium tartrate dehydrate and fine-grain flour are examples for such
measurements.
A preheating stage is switched on for Rapid drying, i.e. the temperature will
increase very quickly and will exceed the preset drying temperature until it
falls below the preset reference value (e.g. weight loss/30 sec).
Then the temperature is controlled down to the set value. Drying is finished
depending the setting when the set time elapsed or the set weight loss ( M)
is reached.
Gentle drying
Gently drying is suitable for substances which do not tolerate quick heating
by the spotlights. There are also substances which develop a skin during
quick heating. This skin will then affect the evaporation of the trapped
moisture. For such substances, the soft mode of warming is equally
suitable.
The Slow drying temperature is increased more slowly to the preset value
than for Standard drying.
Measurement is finished depending on the setting when the set time
elapsed of the set weight loss ( M) is reached.
Slow drying is suitable for samples that cannot tolerate rapid heating by the
heaters. The same applies to samples that form a skin during rapid heating.
This skin will then affect the evaporation of the trapped moisture.
Drying in stages
Drying in stages is suitable for measuring each constituent if the evaporation
temperature of water and the volatile constituents which are contained in the
sample are different.
With rising sample temperature, the water evaporates and the change of the
moisture content will constantly decrease in normal cases. In some cases,
however, the moisture content increases again above a certain temperature.
Presumably because the water evaporates at the beginning, but then the
hardly volatile substances start evaporating or the sample starts
decomposing. Such measurements are not reliable because exact
measurement of the moisture content is not possible. This phenomenon
occurs for example when measuring soy beans. In this case, drying in
stages may be useful in order to evaporate the water at low temperature
before increasing the temperature in order to determine the moisture
content of the constituents with high boiling point. However, it is difficult to
separate constituents the boiling point of which is close to that of water or
constituents with similarly high boiling points.
The individual steps are freely selectable regards duration and temperature
rising step.
Measurement is finished depending on the setting of phase 2 or 3 when the
set time elapsed or the set weight loss (M) is reached.
2.3.2 Shutoff criterion

The switch-off criterion determines when the measurement is finished and the result
is indicated. Typically, the moisture analyzers offer two different switch-off criterions.
Time-controlled switch-off (TIME) or weight reduction per unit of time (AUTO). The
integrated scale continuously determines the weight loss of the sample during drying.
If the weight loss (
M) is less than specified after a certain period of time (
t) drying is
finished and the result is indicated
2.3.3 Result display
The result display enables the selection of a display in % moisture, % dry mass,
ATRO* dry mass, ATRO* moisture and residual weight in grams.
Calculation:
Explanation of symbols
W: Starting weight (weight at start of measuring)
D: Residual weight (weight value at the end of measurement)
M: Weight loss = starting weight – residual weight
Unit Calculation Display

[%] moisture
0 – 100%
[%] dry mass: 100 – 0%
ATRO* dry mass 100 – 999%
ATRO* moisture
0 – 999%
*ATRO is a unit which is exclusively used in the timber industry.

The timber humidity (ATRO) means the percentage of water contained in the
timber, indicated in percent of the mass of the water-free timber.
It is calculated from the difference between fresh weight (SG) and dry weight
(RG).
2.4 Data transfer to a printer or PC
The following conditions must be met to provide successful communication between
the moisture analyser and the printer.
• Disconnect moisture analyser from the power supply and connect to the printer
interface with a suitable cable. Faultless operation requires an adequate KERN
interface cable.
• Communication parameters (baud rate, bits and parity) of moisture analyser

and printer must match.
W e recommend our transfer software ‘Balance Connection KERN SCD 4.0‘ for the
import of data to a PC program. Software, e.g. Excel, can be used to draw graphics.
70
60
Moisture Content(%)
50
40
30
20
10
0
0 2.5 5 7.5 10 12.5
Time（min）
3 Example measurements by means of the halogen moisture
analyzer
3.1 Foodstuffs
3.1.1 Table salt (NaCl)

Settings: Standard drying 200°C/ TIME 10 min
Sample weight Humidity

(g) (%)
1. 5.032 g 0.08
2. 5.021 g 0.09
3. 5.052 g 0.08
MW 0.083
Sample before measurement Sample after measurement
Distributed evenly at the tray Nearly no change
Because this salt was produced by means of an ion exchange resin, nearly no
pollutants were contained. The packaging was opened just prior to the
measurement so that the salt did not absorb moisture. The moisture content was
extremely low.
3.1.2 Milk
For liquids we recommend using a fiber glass filter (option) Thus the
drying time is reduced and reproducibility is increased.
• Settings: Standard drying 140°C/ TIME 10 min

(g) (%)
1. 1.081 g 87.70
2. 1.025 g 87.61
3. 1.031 g 87.68
MW 87.66
• Settings: Standard drying 140°C/ AUTO 0.05 %(

M)
Sample weight Drying time Humidity

(g) (min) (%)
1. 1.036 g 7:10 87.47

2. 1.168 g 8:01 87.52
MW 87.50
1 g milk distributed evenly via a After the extraction of moisture, a

fiber glass filter thin yellow grease stain remains
The measurements were finished time-controlled once (TIME) and once

automatically (AUTO). Both switch-off criteria indicate nearly the same
results for samples which contain plenty of water and the main constituents
of which have a relatively high boiling point.
3.1.3 Crystal sugar

(g) (%)
1. 5.003 g 0.14
2. 5.007 g 0.12
3. 5.043 g 0.14
MW 0.13
No discoloration, but surface slightly

Distributed evenly at the tray
solidified.
! At a high drying temperature, crystalline sugar may caramelize (refer to the

following photo), exact measurement is prevented in this way.
3.1.4 Mayonnaise
For pasty samples, such as mayonnaise, we recommend using a fiber
glass filter (option). Thus the drying time is reduced and reproducibility is
increased.

(g) (%)
1. 1.078 g 20.52
2. 0.964 g 20.71
3. 1.097 g 20.60
MW 20.61

M)
(g) (min) (%)
1. 0.952 g 6:38 20.38
2. 1.319 g 6:21 20.42
MW 20.40
Sample distributed evenly by a Water and oils evaporate,

spatula at a fiber glass filter minor discoloration

automatically (AUTO). Both switch-off criteria indicate nearly the same results for
samples which contain plenty of water and the main constituents of which have a
relatively high boiling point.
3.1.5 Instant coffee
For samples with a dark color set the drying temperature as low as
possible.

(g) (%)
1. 0.994 g 7.33
2. 1.079 g 7.50
3. 0.980 g 7.45
MW 7.43

M)
(g) (min) (%)
1. 1.033 g 7:42 6.97
2. 0.749 g 7:06 7.06
MW 7.02
Distributed evenly at the tray Nearly no discoloration

automatically (AUTO). Both switch-off criteria indicate approximately the
same results.
! If a high drying temperature (e.g. 200 °C) is set for dark-colored samples, the
sample may carbonize (decompose) (refer to the following photo) which
prevents exact measurement.
3.1.6 Coffee beans
The raw (unroasted) coffee beans were sticky due to their moisture content and
it was difficult to crush them in the coffee mill. When distributing in the sample
tray, 2 – 3 mm lumps developed.
The roasted coffee beans were finely milled as usual (uniform particle size). It
took about 17 minutes to dry the unroasted coffee which was due to the
difficulties when drying the lumps.
The drying time of roasted coffee was shorter due to the fine particles
• Unroasted coffee beans

Settings: Standard drying 140°C/ AUTO 0.05 %(
M)
(g) (min) (%)
1. 5.162 g 17:00 9.40
2. 5.140 g 16:34 9.42
3. 5.021 g 17:35 9.14
MW 9.32
• Roasted coffee beans

M)
(g) (min) (%)
1. 3.028 g 5:57 2.58
2. 3.020 g 7:10 2.68
3.057 g 8:10 2.78
MW 2.68
Distributed evenly at tray, some Parts of surface burnt, despite this

lumps of raw beans visible. high reproducibility achieved.
3.1.7 Green tea
M)

(g) (min) (%)
1. 5.056 g 9:15 3.76
2. 5.099 g 9:00 3.75
3. 5.022 g 9:00 3.78
MW 3.76
Nearly no change only the bright

green color seems more subdued
3.1.8 Barley flakes
M)

(g) (min) (%)
1. 5.758 g 9:50 12.64
2. 5.748 g 10:27 12.67
3. 5.710 g 9:58 12.64
MW 12.65
Nearly no change, slight yellow

coloration only
3.1.9 Rice
M)

(g) (min) (%)
1. 5.938 g 14:19 14.55
2. 5.942 g 13:40 14.47
3. 5.979 g 13:45 14.43
MW 14.48
Distributed evenly at the tray Yellow coloration
3.1.10 Tomato ketchup
For pasty samples such as ketchup we recommend using a fiber glass

filter (option). Thus the drying time is reduced and reproducibility is
increased.

M)

(g) (min) (%)
1. 2.544 g 19:50 69.32
2. 2.450 g 19:30 69.36
3. 2.619 g 20:00 69.53
MW 69.40
Distributed evenly at a fiber glass

Dark discoloration
filter
3.1.11 Lemon ice-cream
For pasty samples such as ice-cream we recommend using a fiber glass

increased.

(g) (%)
1. 2.544 g 84.47
2. 2.450 g 84.73
3. 2.619 g 84.38
MW 84.53
Distributed evenly at a fiber glass

Yellow coloration
filter at room temperature
3.1.12 Dried mango

(g) (%)
1. 3.301 g 8.79
2. 3.748 g 9.04
3. 4.474 g 8.38
MW 8.74
2-3mm dices distributed evenly at Brown coloration, external layer

the tray hard, internal core remained soft.
At a measurement at 120°C for 12 h, a moisture content of 23.88 % was measured.

The sample was carbonized after the measurement, probably due to the sugar
content.
3.1.13 Corn starch
M)

(g) (min) (%)
1. 5.133 g 9:49 12.27
2. 4.910 g 9:14 12.10
3. 5.097 g 9:12 12.14
MW 12.17
3.1.14 Palm oil
For pasty samples such as palm oil we recommend using a fiber glass
increased.

(g) (%)
1. 2.504 g 0.40
2. 2.660 g 0.41
3. 2.537 g 0.43
MW 0.41
Distributed evenly at a fiber glass Nearly no change, distributed

filter completely
3.2 Industrial products, plastic materials, sludge, etc.
3.2.1 Sodium tartrate dihydrate

Sodium tartrate dihydrate (NaOOCCH(OH)CH(OH)COONa.2H2O) is a stable non-
toxic substance. Due to its relatively good agreement with the theoretical moisture
value which can be calculated from its molecular formula [36.03 (two water
molecules)/230.08 (total molecular weight) = 15.66 %] it is used in general as test
substance to determine the moisture,
The measured moisture content of 15.80 % deviates slightly from the theoretical
value (15.66 %). The cause is, for instance, the absorption of air moisture during
storage.
The approx. 0.9% deviation from the theoretical values is below the measuring error
limit of 1 %.

(g) (%)
1. 5.103 g 15.79
2. 5.064 g 15.80
3. 5.021 g 15.80
MW 15.80
3.2.2 Plastic granulate
In addition to the polymer material, plastic granulate contains other volatile

constituents which escape during drying. As the moisture at the surface of the
granulate had to be measured, the drying temperature was set to 100°C.
Drying was difficult due to the low drying temperature. In drying mode TIME, the
moisture content increases obviously with the time which is due to the following
evaporation from inside the granulate.
The measuring time is reduced in drying mode AUTO.
If beside the moisture also other constituents escape during the drying process,
the halogen moisture analyzer is not suitable for measuring the absolute
moisture content.

(g) (%)
1. 10.080 g 0.12
2. 10.016 g 0.13
3. 10.290 g 0.13
MW 0.13

M)
(g) (min) (%)
1. 10.67 g 1:59 0.07
2. 10.56 g 1:59 0.07
MW 0.07
3.2.3 Washing powder
The measurements were carried out with commercial washing powder which
contains blue particles of a bleaching agent.
The drying temperature was set to low 120°C so that the appearance of the
sample remained virtually the same after drying.
Evaporation continued after the comparable long drying time of 13 minutes. It

is understood that moisture or a volatile constituent evaporate from inside the
cleaning particles, but it is not clear which of the constituents evaporated.
The switch-off condition is 0.05 %. If this setting is reduced, the measuring

time is increased.
Increasing the drying temperature will probably decompose the sample.

Samples with such a gradual evaporation are difficult to measure because the
relationship between the drying type and sample decomposition must be
taken into account when selecting the measuring conditions

M)

(g) (min) (%)
1. 5.086 g 13:15 9.58
2. 5.035 g 12:50 9.75
3. 5.043 g 13:20 9.89
MW 9.79
3.2.4 Water-based paint
In addition to water, the paint contains quite a number of volatile constituents, thus
drying takes a long time. Even at a drying temperature of 200°C, drying was not
finished completely.
As the moisture content is above 50 %, the measuring values will not change
considerably when changing the switch-off condition.

M)

(g) (min) (%)
1. 1.113 g 8:53 52.83
2. 1.171 g 10:12 52.09
3. 1.025 g 9:15 52.24
MW 52.39
3.2.5 Sludge cake
Sludge cake is the dried residue of water treatment plants, and then it is
incinerated. Measurement of the moisture content is important because high water
content will require additional energy for incineration.
A sludge cake sample which contains moisture and fibers was placed at a sample
tray and crumbled into approx. 10 mm pieces. Due to the bad smell, little time only
was spent for crumbling the sample.
The results indicate a moisture content of 81 % and are well reproducible. This
good reproducibility was apparently achieved because the sample contains –
beside water – only a few volatile constituents

M)

(g) (min) (%)
1. 2.170 g 21:03 81.84
2. 2.074 g 21:34 81.20
3. 2.231 g 21:57 81.62
MW 81.55
Crumbled sample distributed at

Volume reduced due to drying
tray
3.2.6 Potting soil
Potting soil contains, for example, compost, chicken manure and earth. This sample
also contained wood chips which may have contributed to a slightly increased
reproducibility of the moisture content. Due to the low drying temperature of 120°C,
nearly no change of the appearance could be detected after drying
Settings: Standard drying 120°C/ AUTO 0.05 %( M)

(g) (min) (%)
1. 4.973 g 15:40 33.62
2. 5.065 g 15:50 33.98
3. 5.032 g 15:00 33.59
MW 33.40
3.2.7 Sawdust
The drying temperature was set to 160°C because such samples may ignite at drying
temperatures of 200°C. 4 g sawdust were distributed evenly in a slightly thicker layer
at the tray.
Despite the thick layer, effective evaporation was achieved due to the high number of
intermediate spaces. This resulted in short drying times and good reproducibility.
Settings: Standard drying 160°C/ AUTO 0.02 %( M)

(g) (min) (%)
1. 4.176 g 8:50 34.05
2. 4.032 g 8:30 34.67
3. 4.054 g 8:00 34.41
MW 34.38
Surface burnt slightly, brownish

Distributed evenly in an approx. 4
color, despite this good
mm layer at a tray
reproducibility
3.2.8 Toner
Settings: Gentle drying 100°C/ TIME 2 min
Sample weight Humidity Drying time (Heating-up time 5 min + 2

(g) (%) min at 100°C)
1. 3.100 g 0.77 7:00
2. 3.102 g 0.71 7:00
3. 3.051 g 0.66 7:00
MW 0.71
Distributed evenly at the tray Melted with encrusted surface
3.2.9 Lip stick
In addition to water, lip stick contains volatile constituents such as alcohols.
The sample melts during heating, after cooling down to room temperature, however,
the initial viscosity and texture are maintained.

(g) (%)
1. 0.666 g 0.75
2. 0.768 g 0.78
3. 0.923 g 0.65
MW 0.73
3 mm pieces distributed at tray The lip stick melted after 1 min.
3.2.10 Hand soap

(g) (%)
1. 2.373 g 9.14
2. 2.683 g 9.21
3. 2.712 g 8.92
MW 9.09
Brown coloration and small bubbles

Chips distributed evenly at tray
at the surface
4 Enclosure
4.1 Table of applications
Drying Solid
Weight Drying Moisture
period body
Material Sample temperature %
(approx.) %
(g) ( °C) (approx.)
(min) (approx.)
ABS (Novodur P2H-AT) 10 60 10 0.11
Accumulator lead 10 110 2.6 0.19
Acryl granulate 10-15 80 12 0.18
Activated carbon 10 80 9.8 13.33
Activated carbon 7.6 80 4.1 6.12
Sliced pineapple 5 110 14.4 6.71
Sliced apple (dry) 5-8 100 10-15 76.5
Sliced apple (humid) 5-8 100 5-10 7.5
Artesan powder 0.5 80 3.5 98.44
Aspartame granulate 0.5 105 3.4 96.84
Bath milk 3 80 27.4 83.87
Cotton seed 3-4 110 6.3 6.8
Blue-veined cheese 2 160 13.3 53.06
Potting soil 5 120 15.3 33.4
Body lotion 3 80 31.6 87.76
Beans 4.5 150 9.7 11.85
Butter 1.7 140 4.3 84.95
Acetyl cellulose 5.5-6 50 1.3 0.81
Chinese Virility powder 2.5-3 110 5.5 6.24
CN photographic paper 2 150 6.4 5.81
Cornflakes 2-4 120 5-7 9.7
Roof tile mass 2.5 160 10 81.74
Roof tile mass 7 160 20 81.74
Dialysis membrane
0.5 80 2.2 7.85
(Polyethes – polycarbonate)
Dialysis membrane
0.5-0.7 80 2.0 7.86
(Polyethes – polycarbonate)
Indoor sealing compound 3 160 7 64.04
Drying Fest-
period körper
(approx.) %
(min) (approx.)
Dispersion adhesive 15 140 9.5 55.69
Dispersion adhesive (watery) 2.5 155 7.2 43.77
Dolomite 10-12 160 6.1 0.06
Printer ink fluid 1.5 120 10 19.15
E-filter dust of waste
7-10 135 7 26.23
incineration
Peas, „danish yellow“ 3.5 135 7.9 15.19
Peanut cores 2.8 100 4 1.97
Peanut cores 3 100 6 3.2
Refreshment candies 3-3.4 90 2.9 0.29
Water-based paint 1 200 9.27 52.39
Dye powder 1.5 120 3.5 99.07
Fine ceramic mass 2.5 160 9 86.89
Film waste 8-9 60 1.2 0.4
River water 4 160 20 99.2
Fudge/sugar mass 5 130 20 8
Formaldehyde urea dispersion 2 155 7.6 34.07
Cottage cheese 1.4 70 15 41.03
Forage pellets 3-4 150 5.7 6.35
Dried beans 3-4 105 5 7.3
Dried peas 5-7 110 9.6 5.89
Dried carrots 5.5-6 120 3 4.92
Dried chicken dung 4 140 8 14.81
Dried corn 5-7 110 10 6.21
Glass powder 8-10 160 5 0.26
Setting lotion 0.01 145 9 98.76
Setting lotion (extra strong) 1 130 8 97.85
Hair styling gel 5 105 37.0 94.71
Oat flakes 2 105 5.6 9.35
Hazelnut cores 2.2 100 3.8 4
Hazelnut cores (peeled) 2.6 100 4.5 3.74
Dog food 1 160 5.5 6.45
Hydranal sodium tatrate – 2 –
5 160 15 15.80
hydrate
Drying Solid
period body
(approx.) %
(min) (approx.)
Yoghurt 2-3 110 4.5-6.5 86.5
Coffee, instant 1 120 10 7043
Coffee beans, raw 5 140 17.3 9.32
Coffee beans, roasted 3 140 7 2.68
Coffee cream 2-3 130 6-8 78.5
Coffee seed 3.5-4 120 8 8.53
Cocoa 2.5 105 4 3.45
Cocoa seed 4-5 130 7.8 6.23
Limestone 12-14 160 5 0.05
Potato powder 2.5-3.0 130 5.8 12.46
Potato chips 3-4 106 7.5 6.9
Ketchup 2 120 18 74.44
Silica gel 9.5 115 4.5 0.63
Adhesive 2-5 136 6-8 54.3
Garlic, powder 2 100 7.3 5.36
Coal powder 4 160 3.4 2.11
Chalk (natural) 8 160 1.7 0.06
Crystal sugar 5 160 1 0.13
Synthetic resin dispersion
2 160 5.9 60.21
(diluted)
Latex 1-2 160 5.2 38.64
Latex LE1 3-5 125 10.8 46.58
Latex LE2 3-5 125 9.4 50.37
Latex O44 3-5 125 9.4 50.65
Lentils 4 135 5.4 12.49
Loam soil 10-15 160 5.5 9.89
Loam clay 2.5 160 14.5 80.75
Skim milk powder 4 90 5.5 3.67
Low fat curd cheese 1.2 130 8 18.5
Corn starch 5 200 7.5 12.94
Almonds (caramelized) 3.5 80 4.8 1.81
Almonds (natural) 2.5 100 5.3 4.19
Almonds „californian“ 3 100 5.3 4.34
Drying Solid
period body
(approx.) %
(min) (approx.)
Margarine 2.2 160 4 19.15
Brick mass 7 160 20 80.13
Mayonnaise 1 160 10 20.6
Flour 8-10 130 4.5 12.5
Micronyle 7-8 60 8 0.4
Milk 1 140 7.3 88
Milk powder (MMP) 4.5 100 6.3 2.46
Milk powder (VMP) 4.5 100 5.5 2.56
Mozzarella 1.5 160 11.1 45.78
Multivitamin candies 3-3.4 115 3.3 0.4
Natural latex 1.4 160 5.3 42.56
Nougat mass 2.5 103 10 0.6
Noodle dough 0.55 160 5 12
Orange juice 1 140 10 88.89
Paper 1 106 10 6.4
PA 6 (Ultramide B3WG5) 10 60 10 0.05
PA 6.6 (Ultramide B3WG5) 10 80 10 0.15
PBTP (Crastin SK645FR) 10 80 10 0.05
PC (Macrolon 2805) 10-12 80 15 0.08
PC/ABS (Babyblend T65MN) 9-11 80 10 0.12
Pepper, black, powder 2 85 8.8 7.97
Plastic granulate (PMMA) 10 100 25 0.13
PMMA (Plexiglass 6N) 10 70 10 0.12
Polypropylene 13 130 9 0.23
Polypropylene 3.3 120 2.2 0.09
Polystyrene sulfonic acid
2-2.5 120 8.7 19.01
Sodium salt solution
POM (Hostaform C9021)) 10 80 10 0.13
PS (Polystyrene 168 N) 10 80 10 0.05
Purine 2 105 3.8 8.64
Curd 1 140 7 18
Curd cheese, „Fat curd
1.2 130 8 23
cheese“
Silica sand 10-14 160 1.9 0.24
Drying Solid
period body
(approx.) %
(min) (approx.)
Raclette cheese 1.5 160 14.4 56.9
Canola seed 3-4 90 7.4 6.18
Rice white 5 200 12.3 15.12
Rye 4.5 150 11.5 10.72
Red wine 3-5 100 15-20 97.4
Sugar beet pulp pellets 4.5 150 8.6 11.77
Sawdust 4 160 8.3 34.4
Salt 5 200 10 0.08
Pretzel sticks 3-4 75 4.5 1.67
Sludge 2 200 21 81.55
Melted cheese 1.5 70 15 35.65
Chocolate 3 140 6 2.4
Chocolate powder 2-4 100 4 1.9
Chocolate water 2-3 90 10 6
Hogwash of kitchen waste 4-5 160 21 17.67
Lard 0.70 160 3.5 1.2
Shampoo 2 100 21.4 88.9
Soap (hand soap) 1 200 6 7.86
Mustard 2.5-3 80 19 34.69
Sesame seed 3 130 8 5.48
Soya bean flour 4.6 95 4.9 4.8
Soya beans, granulate 5 110 22.6 12.16
Bruised sunflower seed 3-3.5 100 4 5.92
Sunflower oil 10-14 138 2 0.1
Spaghetti 3 105 15.1 10.63
Rinsing agent 2 80 13.7 59.64
Dust 5-10 104 8-15 7.3
Starch derivative 2.5 150 12.3 30.29
Starch glue 1.5 100 8.9 17.96
Spread cheese 2.5-2.8 160 4.5 36.81
Soup
2-3 80 4.5-7 3
(instant product)
Drying Solid
period body
(approx.) %
(min) (approx.)
Tobacco 1.5 100 16 10.18
Tea, black 2 105 4 7.67
Tea, green 5 120 9 3.76
Pasta 1.5 120 8 10.64
Textile fibre 0.8-1.2 85 3.6 14.03
Theophylline 1.5 130 1.9 7.33
Thermoplastic PUR –
15-18 80 18 0.08
granulate
Walnut 2.8 100 5.6 3.5
Washing powder 5 160 13 9.79
Wheat spring water 2-3 90 10 6
Sausage casing 0.2 150 3.5 78.56
Toothpaste 2 100 7.7 34.28
Pulp 2.5 130 4.5 7.32
Cement 8-12 138 4-5 0.8
Sugar 4-5 138 10 11.9
Sugar beets 2 130 13.4 30.94

Application Note - Moisture Analyzer ZB e 1210

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KERN & Sohn GmbH

Ziegelei 1 Phone: +49-[0]7433- 9933-0

• Where necessary, Decomposing substance (if heated too strongly)

A variety of methods exist to determine the moisture content of a sample. The

Drying cabinet method

Why do different methods determine different material moistures?

• The drying cabinet evaporates – beside water – also slightly volatile

• A micro-wave dryer evaporates - beside water – only low amounts of highly

• The Karl-Fischer titration method determines the number of water molecules by

Two reference methods are recognized internationally:

• The Karl-Fischer titration to determine the water content

 Re-dry sample for 30 min

1.1.3.1 Wave spectrum

Infrared radiation is part of the electro-magnetic wave spectrum.

2.1 Sample size

2.2 Preparing a sample

• Spread powdery or grainy samples evenly on the sample dish.

Preparation of samples with high moisture content:

2.3 Definition of measuring parameters

2.3.2 Shutoff criterion

Unit Calculation Display

[%] dry mass: 100 – 0%

ATRO* dry mass 100 – 999%

*ATRO is a unit which is exclusively used in the timber industry.

• Communication parameters (baud rate, bits and parity) of moisture analyser

3.1.1 Table salt (NaCl)

Sample weight Humidity

Sample before measurement Sample after measurement

Distributed evenly at the tray Nearly no change

• Settings: Standard drying 140°C/ TIME 10 min

Sample weight Humidity

• Settings: Standard drying 140°C/ AUTO 0.05 %(

Sample weight Drying time Humidity

1. 1.036 g 7:10 87.47

Sample before measurement Sample after measurement

1 g milk distributed evenly via a After the extraction of moisture, a

The measurements were finished time-controlled once (TIME) and once

Settings: Standard drying 160°C/ TIME 5 min

Sample weight Humidity

Sample before measurement Sample after measurement

No discoloration, but surface slightly

! At a high drying temperature, crystalline sugar may caramelize (refer to the

• Settings: Standard drying 160°C/ TIME 10 min

• Settings: Standard drying 160°C/ AUTO 0.05 %(

Sample before measurement Sample after measurement

Sample distributed evenly by a Water and oils evaporate,

The measurements were finished time-controlled once (TIME) and once

• Settings: Standard drying 120°C/ TIME 10 min

• Settings: Standard drying 120°C/ AUTO 0.05 %(

Sample before measurement Sample after measurement

Distributed evenly at the tray Nearly no discoloration

• Unroasted coffee beans

• Roasted coffee beans

Sample before measurement Sample after measurement

Distributed evenly at tray, some Parts of surface burnt, despite this

Sample weight Drying time Humidity

Sample before measurement Sample after measurement

Nearly no change only the bright

Sample weight Drying time Humidity

Sample before measurement Sample after measurement

Nearly no change, slight yellow

Sample weight Drying time Humidity